Slow-cooked lamb with pomegranates and honey

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Serves 6

Preparation 30 mins

Cooking 4-5 hours

Slow-cooked lamb with pomegranates and honey

Ingredients

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Easy, but rich and exotic - a real feast for a long, lazy
weekend lunch or dinner. The lamb should be very soft, almost
falling apart, so start checking it after four hours to see if it
needs to cook longer.

Method

Pierce deep holes all over the lamb. In a mortar, make a
marinade: crush the garlic to a paste with the salt, then add the
other ingredients, starting with the mint, and pound some
more.

Line a roasting tin with two large pieces of foil, making a
cross, and place the lamb on top. Pull up the sides so none of the
marinade will run out. Pour on the mari- nade, turning the lamb
over to coat it. Cover and put in the fridge for about 12
hours.

Return the lamb to room temperature and heat the oven to
200°C/fan oven 180°C/mark 6. Pull the foil over the lamb and seal
to form a tent. Place in the oven and immediately reduce the
temperature to 160°C/fan oven 140°C/gas mark 3. Cook for four to
five hours, basting with the juices every so often. The lamb is
cooked when you can pull the meat apart with a fork.

Mix the pomegranate seeds with the mint, then add the garlic to
the yogurt. Shred the lamb at the table and serve with the yogurt,
pomegranate and mint, plus flatbreads or couscous and a
salad.